EP0130282A1 - Preparation of vegetable pastas - Google Patents

Preparation of vegetable pastas Download PDF

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Publication number
EP0130282A1
EP0130282A1 EP84103631A EP84103631A EP0130282A1 EP 0130282 A1 EP0130282 A1 EP 0130282A1 EP 84103631 A EP84103631 A EP 84103631A EP 84103631 A EP84103631 A EP 84103631A EP 0130282 A1 EP0130282 A1 EP 0130282A1
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EP
European Patent Office
Prior art keywords
weight
composition
pasta
vegetable
starch
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Granted
Application number
EP84103631A
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German (de)
French (fr)
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EP0130282B1 (en
Inventor
Jau Yann Hsu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
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Societe des Produits Nestle SA
Nestle SA
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Priority to AT84103631T priority Critical patent/ATE23098T1/en
Publication of EP0130282A1 publication Critical patent/EP0130282A1/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a process for preparing vegetable pastas, particularly to pastas prepared from seed or tuberous vegetables as the basic ingredients, such as corn, potato,beans and peas.
  • Conventional vegetable pastas such as spinach and tomato pastas consist mainly of wheat flour as the basic ingredient with only about 3% of spinach or tomato solids being added. It is to be understood that in the vegetable pastas of this invention it is the seed or tuberous vegetables themselves in particulate form such as flours, powders, or granules that are used as the basic ingredients with no or substantially no wheat flours added. Pasta products with satisfactory cooking quality and texture cannot be prepared by conventional methods using such vegetables as the basic ingredients owing to the fact that the type and content of protein of these vegetables are different from that of semolina, durum flour, farina or regular wheat flour.
  • semolina and durum wheat contain from about 12-14% protein which is mostly gliadin and glutenin and which is believed to contribute to the pasta making quality while pea, bean and potato contain mostly globulin, and corn contains albumin and globulin.
  • these vegetables can be classified into two groups, viz. low protein vegetables such as corn and potato containing from about 7-8% protein and high protein vegetables such as beans and peas containing from about 20-24% protein. Because of this difference in type and content of protein and also a different starch/protein ratio, the pasta- making quality of these vegetables is poor and they tend to break apart after cooking.
  • the present invention provides a process for the preparation of a vegetable pasta characterised in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with the proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.
  • tuberous vegetables are potatoes and sweet potatoes and examples of seed vegetables are corn, peas, lentils and beans e.g. mung beans, soy beans, kidney beans and pinto beans.
  • the vegetable may be in the form of the flour, powder or granule.
  • the flour which is preferred, is the uncooked material and the powder is the pre-cooked material.
  • the granule is the larger particle of either the flour or powder.
  • the amount of sodium or potassium alginate or a mixture thereof is preferably from 0.25 to 3% by weight and especially from 0.5 to 2.5% by weight based on the total weight of the composition.
  • the amount of propylene glycol alginate is preferably from 0.25 to 3% by weight and especially from 0.5 to 2.5% by weight based on the total weight of the composition.
  • the amount of starch is preferably from 20 to 60% by weight and especially from 25 to 50% by weight based on the total weight of the composition when the vegetable used is a high protein vegetable or potato powder.
  • the starch is preferably derived from the vegetable used in the composition, but if desired it may be derived from another seed or tuberous vegetable, or it may be wheat or rice starch.
  • Other ingredients which may optionally be added to the composition are:
  • the amount of water used to moisten the composition is con- réellely from 25 to 45% by weight, preferably from 27 to 40% by weight and especially from 28 to 35% by weight based on the total weight of the composition.
  • the pasta may be extruded into a variety of conventional shapes including all shapes of macaroni and noodle products which comprise all sizes of spaghetti, vermicelli, linguine, ziti, elbow spaghetti, orzo, shell, elbow macaroni, rigatoni, macaroni, twist rings, alphabets, lasagne, spirals, manicotti, noodles and bows.
  • the process of the invention may comprise a pre-cooking step which may be carried out by either water boiling or by steam cooling. By carrying out such a pre-cooking step, the process of the invention may be used to prepare instant vegetable pasta products.
  • the extruded pastas may be dried by conventional methods, for example, at a temperature from 45 0 to 55°C and at a relative humidity from 75 to 90% for a period of from 2 to 8 hours.
  • the moisture content of the dried pastas is generally from about 8 to 13%.
  • the present invention also provides a pasta composition
  • a pasta composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol and from 0 to 75% of sterch.
  • the pasta was then tested for cooked weight and cooked firmness by the following methods:
  • the cooked firmness was determined by boiling 50g pasta in 1 litre of water for 12 minutes, weighing out 100g cooked pasta and recording the peak force required to shear the pasta in an Instrom Universal Testing Instrument by using a Kramer Shear Test attachment (Kg/cm 2 ).
  • Cooked weight is basically the indicator of water absorption but it is also related to the cooking loss and, therefore, its cooling quality. By the combination of cooked weight and cooked firmness, the cooking quality and texture of the pasta can be measured. In addition, organoleptic testing was used to evaluate the texture of the cooked pasta, mainly the elasticity and the stickiness. The results obtained for the corn pasta were as follows:
  • Example 1 A process similar to that described in Example 1 was carried out but using the quantities of ingredients shown in Table I.
  • the cooking qualities and texture of the corn pasta compositions are also shown in Table I.
  • pasta made from corn flour alone had poor cooking qualities.
  • the addition of egg white increased the cooked weight and firmness but the texture was mealy and not like that of a typical wheat pasta.
  • Both the addition of wheat gluten and sodium alginate increased the cooked weight but the texture was still pasty while the addition of propylene glycol alginate produced a corn pasta with a firm texture but still not quite the same as wheat pastas owing to low water absorption.
  • the combination of propylene glycol and sodium alginate as in Example 1 of the invention the water absorption and cooked weight were increased and the texture became more elastic similar to that of wheat pastas.
  • Example 2 A similar procedure to that described in Example 1 was followed but using 58 parts of pre-cooked potato powder and 40 parts of potato starch instead of the 98 parts of corn flour there used.
  • pasta made from a mixture of pre-cooked potato powder and potato starch alone had poor cooking qualities.
  • the addition of egg white (Example G) or wheat gluten (Example H) failed to obtain the combination of both good cooked weight and firmness.
  • the addition of sodium alginate (Example I) gave no improvement and although the addition of propylene glycol alginate (Example J) increased the cooked weight and firmness the texture was rather stringy owing to low water absorption.
  • Example 2 A similar procedure to that described in Example 1 was followed but using 68 parts of pea flour and 30 parts of pea starch instead of the amounts there used.
  • pasta made from pea flour alone had poor cooking qualities and the addition of egg white, wheat gluten and alginate gums (Examples L, M and N) did not provide the elastic firm texture as was obtained in Example 3 by the addition of pea starch and the mixture of alginate gums.
  • Example 2 A similar procedure to that described in Example 1 was followed but using 68 parts of kidney bean flour and 30 parts of corn starch instead of the 98 parts of corn flour there used.
  • pasta made from bean flour-alone had poor cooking qualities and the addition of egg white, wheat gluten and alginate gums (Examples R, S and T) did not provide the elastic firm texture similar to wheat pasta as obtained in Example 4.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A process for the preparation of a vegetable pasta characterized in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.

Description

  • The present invention relates to a process for preparing vegetable pastas, particularly to pastas prepared from seed or tuberous vegetables as the basic ingredients, such as corn, potato,beans and peas.
  • Conventional vegetable pastas such as spinach and tomato pastas consist mainly of wheat flour as the basic ingredient with only about 3% of spinach or tomato solids being added. It is to be understood that in the vegetable pastas of this invention it is the seed or tuberous vegetables themselves in particulate form such as flours, powders, or granules that are used as the basic ingredients with no or substantially no wheat flours added. Pasta products with satisfactory cooking quality and texture cannot be prepared by conventional methods using such vegetables as the basic ingredients owing to the fact that the type and content of protein of these vegetables are different from that of semolina, durum flour, farina or regular wheat flour. For example, semolina and durum wheat contain from about 12-14% protein which is mostly gliadin and glutenin and which is believed to contribute to the pasta making quality while pea, bean and potato contain mostly globulin, and corn contains albumin and globulin. In addition, these vegetables can be classified into two groups, viz. low protein vegetables such as corn and potato containing from about 7-8% protein and high protein vegetables such as beans and peas containing from about 20-24% protein. Because of this difference in type and content of protein and also a different starch/protein ratio, the pasta- making quality of these vegetables is poor and they tend to break apart after cooking.
  • We have now found surprisingly that by adding a mixture of certain alginate gums or a mixture of certain alginate gums and starch to the seed or tuberous vegetables in particulate form, vegetable pastas with good cooking quality and texture similar to pastas prepared from semolina or durum wheat can be produced.
  • Accordingly, the present invention provides a process for the preparation of a vegetable pasta characterised in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with the proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.
  • Examples of tuberous vegetables are potatoes and sweet potatoes and examples of seed vegetables are corn, peas, lentils and beans e.g. mung beans, soy beans, kidney beans and pinto beans.
  • The vegetable may be in the form of the flour, powder or granule. The flour, which is preferred, is the uncooked material and the powder is the pre-cooked material. The granule is the larger particle of either the flour or powder.
  • The amount of sodium or potassium alginate or a mixture thereof is preferably from 0.25 to 3% by weight and especially from 0.5 to 2.5% by weight based on the total weight of the composition.
  • The amount of propylene glycol alginate is preferably from 0.25 to 3% by weight and especially from 0.5 to 2.5% by weight based on the total weight of the composition.
  • The amount of starch is preferably from 20 to 60% by weight and especially from 25 to 50% by weight based on the total weight of the composition when the vegetable used is a high protein vegetable or potato powder.
  • The starch is preferably derived from the vegetable used in the composition, but if desired it may be derived from another seed or tuberous vegetable, or it may be wheat or rice starch. Other ingredients which may optionally be added to the composition are:
    • a) egg products such as egg white, whole egg or egg yolk either in powder or liquid form in amounts conveniently up to 15% by weight and preferably from 1 to 10% by weight based on the total weight of the composition.
    • b) starch complexing agents, for example, glyceryl monostearate, in amounts conveniently up to 2.5% by weight based on the total weight of the composition.
    • c) wheat gluten in amounts conveniently up to 20% by weight and preferably from 1 to 10% by weight based on the total weight of the composition.
  • The amount of water used to moisten the composition is con- viently from 25 to 45% by weight, preferably from 27 to 40% by weight and especially from 28 to 35% by weight based on the total weight of the composition.
  • The pasta may be extruded into a variety of conventional shapes including all shapes of macaroni and noodle products which comprise all sizes of spaghetti, vermicelli, linguine, ziti, elbow spaghetti, orzo, shell, elbow macaroni, rigatoni, macaroni, twist rings, alphabets, lasagne, spirals, manicotti, noodles and bows.
  • After extrusion, but before the extruded pasta is dried, the process of the invention may comprise a pre-cooking step which may be carried out by either water boiling or by steam cooling. By carrying out such a pre-cooking step, the process of the invention may be used to prepare instant vegetable pasta products.
  • The extruded pastas may be dried by conventional methods, for example, at a temperature from 450 to 55°C and at a relative humidity from 75 to 90% for a period of from 2 to 8 hours. The moisture content of the dried pastas is generally from about 8 to 13%.
  • The present invention also provides a pasta composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol and from 0 to 75% of sterch.
  • The preferred proportions of the ingredients of the composition as well as the types of other ingredients which may optionally be added to the composition are as hereinbefore described in connection with the descriptions of the process.
  • The following Examples further illustrate the present invention parts and percentages being given by weight.
    • Example 1
  • 98 parts of corn flour, 1 part of sodium alginate sold under the trade name Kelcogel HV and 1 part of propylene glycol alginate sold under the trade name Kelcoloid HVF were premixed until uniform and then mixed with water to a total moisture content of 30-33%, extruded into a spiral pasta shape (3cm long, 1cm diameter and 0.15cm thick) and finally dried at 80-85% relative humidity at 50°C for 6 'hours. The moisture content of the dried pastas was 9-12%.
  • The pasta was then tested for cooked weight and cooked firmness by the following methods:
    • The cooked weight was determined by boiling 50g pasta in
    • 1 litre of water for 12 minutes and weighing the drained pasta (g).
  • The cooked firmness was determined by boiling 50g pasta in 1 litre of water for 12 minutes, weighing out 100g cooked pasta and recording the peak force required to shear the pasta in an Instrom Universal Testing Instrument by using a Kramer Shear Test attachment (Kg/cm2).
  • Cooked weight is basically the indicator of water absorption but it is also related to the cooking loss and, therefore, its cooling quality. By the combination of cooked weight and cooked firmness, the cooking quality and texture of the pasta can be measured. In addition, organoleptic testing was used to evaluate the texture of the cooked pasta, mainly the elasticity and the stickiness. The results obtained for the corn pasta were as follows:
    Figure imgb0001
    • Comparative Examples A to E
  • A process similar to that described in Example 1 was carried out but using the quantities of ingredients shown in Table I. The cooking qualities and texture of the corn pasta compositions are also shown in Table I.
    Figure imgb0002
  • As shown in Table I, pasta made from corn flour alone (Example A) had poor cooking qualities. The addition of egg white (Example B) increased the cooked weight and firmness but the texture was mealy and not like that of a typical wheat pasta. Both the addition of wheat gluten and sodium alginate (Examples C and D) increased the cooked weight but the texture was still pasty while the addition of propylene glycol alginate produced a corn pasta with a firm texture but still not quite the same as wheat pastas owing to low water absorption. By using the combination of propylene glycol and sodium alginate as in Example 1 of the invention the water absorption and cooked weight were increased and the texture became more elastic similar to that of wheat pastas.
    • Example 2
  • A similar procedure to that described in Example 1 was followed but using 58 parts of pre-cooked potato powder and 40 parts of potato starch instead of the 98 parts of corn flour there used.
  • The results obtained for the potato pasta were as follows:
    Figure imgb0003
    • Comparative Examples F to J
  • A process similar to that described in Example 2 was carried out but using the quantities of ingredients shown in Table II. The cooking qualities and texture of the potato pasta compositions are also shown in Table II.
    Figure imgb0004
  • As shown in Table II, pasta made from a mixture of pre-cooked potato powder and potato starch alone (Example F) had poor cooking qualities. The addition of egg white (Example G) or wheat gluten (Example H) failed to obtain the combination of both good cooked weight and firmness. The addition of sodium alginate (Example I) gave no improvement and although the addition of propylene glycol alginate (Example J) increased the cooked weight and firmness the texture was rather stringy owing to low water absorption. By using the combination of propylene glycol alginate and sodium alginate as in Example 2 the water absorption and cooked weight were increased and the stringiness of the pasta texture was reduced.
    • Example 3
  • A similar procedure to that described in Example 1 was followed but using 68 parts of pea flour and 30 parts of pea starch instead of the amounts there used.
  • The results obtained were as follows:
    Figure imgb0005
    • Comparative Examples K to P
  • A process similar to that described in Examples 2 or 3 was carried out but using the quantities of ingredients shown in Table III. The cooking qualities of the pea pasta compositions are also shown in Table III.
    Figure imgb0006
  • As shown in Table III, pasta made from pea flour alone (Example K) had poor cooking qualities and the addition of egg white, wheat gluten and alginate gums (Examples L, M and N) did not provide the elastic firm texture as was obtained in Example 3 by the addition of pea starch and the mixture of alginate gums. The use of starch alone (Example 0) or combination of starch and egg white powder (Example P) did not provide the elastic firm texture either.
    • Example 4
  • A similar procedure to that described in Example 1 was followed but using 68 parts of kidney bean flour and 30 parts of corn starch instead of the 98 parts of corn flour there used.
  • The results obtained for the bean pasta were as follows:
    Figure imgb0007
    • Comparative Examples Q to V
  • A process similar to that described in Example 4 was carried out but using the quantities of ingredients shown in Table IV. The cooking qualities of the bean pasta composition are also shown in Table IV.
    Figure imgb0008
  • As shown in Table IV, pasta made from bean flour-alone (Example Q) had poor cooking qualities and the addition of egg white, wheat gluten and alginate gums (Examples R, S and T) did not provide the elastic firm texture similar to wheat pasta as obtained in Example 4. The use of starch alone (Example U) or a combination of starch and egg white powder (Example V) did not provide the elastic firm texture either.

Claims (6)

1. A process for the preparation of a vegetable pasta characterised in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with the proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.
2. A process according to claim 1 characterised in that the amount of sodium or potassium alginate or a mixture thereof is from 0.5 to 2.5% by weight based on the total weight of the composition.
3. A process according to claim 1 characterised in that the amount of propylene glycol alginate is from 0.5 to 2.5% by weight based on the total weight of the composition.
4. A process according to claim 1 characterised in that the amount of starch present when a high protein vegetable or potato powder is used is from 20 to 60% by weight based on the total weight of the composition.
5. A process according to claim 1 characterised in that the vegetable is potato, sweet potato, corn, pea, lentil or bean.
6. A pasta composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight starch.
EP84103631A 1983-05-26 1984-04-02 Preparation of vegetable pastas Expired EP0130282B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84103631T ATE23098T1 (en) 1983-05-26 1984-04-02 PREPARATION OF VEGETABLE PIES.

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US06/498,283 US4517215A (en) 1983-05-26 1983-05-26 Preparation of vegetable pastas
US498283 1983-05-26

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EP0130282A1 true EP0130282A1 (en) 1985-01-09
EP0130282B1 EP0130282B1 (en) 1986-10-29

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JP (1) JPS59227264A (en)
AT (1) ATE23098T1 (en)
AU (1) AU545466B2 (en)
CA (1) CA1202813A (en)
DE (1) DE3461049D1 (en)
ES (1) ES8600866A1 (en)
GB (1) GB2141315B (en)
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EP0369175A2 (en) * 1988-11-14 1990-05-23 Societe Des Produits Nestle S.A. Use of a functional protein in the preparation of refrigerated product
FR2645409A1 (en) * 1989-04-11 1990-10-12 Rzepecki Jean Vegetable-based culinary preparation and method for manufacturing it
EP0468251A1 (en) * 1990-07-24 1992-01-29 Societe Des Produits Nestle S.A. Process for preparing flavoured pasta
NL2001274C2 (en) * 2008-02-11 2009-08-14 Univ Wageningen Batter and method for preparing a paste.

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AU631252B2 (en) * 1989-09-01 1992-11-19 Mars, Incorporated Shelf-stable rice products and processes for their production
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US5087470A (en) * 1991-03-11 1992-02-11 Anand Sarabhai Legume pasta and its method of preparation
CA2061036C (en) * 1991-08-28 1997-05-06 Dhyaneshwar Bhujangarao Chawan Use of alginate to improve the texture of cooked pasta and pasta-like foods
US5244370A (en) * 1992-01-21 1993-09-14 Pillsbury Company Hash brown depositor
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US5508053A (en) * 1993-08-13 1996-04-16 Kraft Foods, Inc. Method for producing vegetable pasta
ES2155468T3 (en) * 1994-12-22 2001-05-16 Nestle Sa CEREALS WITH VEGETABLES.
SG75078A1 (en) * 1995-04-22 2000-09-19 Nestle Sa Noodle preparation
US5916616A (en) * 1995-08-11 1999-06-29 Nakano Vinegar Co., Ltd. Process for producing starch noodles by extrusion
WO1997029648A1 (en) * 1996-02-15 1997-08-21 Shmuel Silver Stabilized pasta products
US5922387A (en) * 1996-10-25 1999-07-13 Lipton Method of making dried extruded gnocchi
US6022575A (en) * 1997-08-06 2000-02-08 Borden Foods Corporation Method to prevent starch retrogradation in pasta products
SG97960A1 (en) * 2000-10-24 2003-08-20 Nestle Sa Non-gluten noodles
US20050048183A1 (en) * 2003-08-25 2005-03-03 Michael Yagjian Low carbohydrate pasta
JP5448297B2 (en) * 2003-10-16 2014-03-19 テクコム・グループ・リミテッド・ライアビリティ・カンパニー Reduced digestible carbohydrate food with reduced blood response
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EP0369175A2 (en) * 1988-11-14 1990-05-23 Societe Des Produits Nestle S.A. Use of a functional protein in the preparation of refrigerated product
EP0369175A3 (en) * 1988-11-14 1991-04-17 Societe Des Produits Nestle S.A. Use of a functional protein in the preparation of refrigerated product
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CH680974A5 (en) * 1990-07-24 1992-12-31 Nestle Sa
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WO2009102198A1 (en) * 2008-02-11 2009-08-20 Wageningen Universiteit Batter and method for preparing a pasta

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JPS59227264A (en) 1984-12-20
ES532798A0 (en) 1985-11-01
MY100468A (en) 1990-10-15
DE3461049D1 (en) 1986-12-04
GB2141315A (en) 1984-12-19
AU545466B2 (en) 1985-07-18
US4517215A (en) 1985-05-14
CA1202813A (en) 1986-04-08
JPH046333B2 (en) 1992-02-05
ATE23098T1 (en) 1986-11-15
ZA842754B (en) 1984-12-24
ES8600866A1 (en) 1985-11-01
EP0130282B1 (en) 1986-10-29
AU2649584A (en) 1984-11-29
GB2141315B (en) 1986-12-17
GB8408660D0 (en) 1984-05-16

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